There’s nothing like the fusion of two comforting classics—tacos and spaghetti—slow-cooked to perfection in your crockpot. This Crockpot Taco Spaghetti delivers bold, zesty flavors with minimal effort, making it the ultimate weeknight dinner.

I first discovered this recipe while looking for ways to jazz up spaghetti night for my kids, and it quickly became a family favorite. It’s rich, cheesy, and has just the right amount of spice to keep things interesting. Whether you're feeding a crowd or meal-prepping for the week, this dish is a guaranteed hit.
Why You'll Love This Crockpot Taco Spaghetti
Get ready to fall in love with a dish that’s as flavorful as it is effortless. Crockpot Taco Spaghetti combines the best of Mexican and Italian cuisine into a warm, satisfying meal your family will adore.
First, this recipe is incredibly easy to make. With just a few minutes of prep and a slow cooker doing all the work, it’s perfect for those busy days when you’re short on time but still want a homemade meal.
It’s also budget-friendly. Using affordable pantry staples like spaghetti, ground beef, and canned tomatoes, you can create a hearty meal for under $10.
Lastly, it’s a crowd-pleaser. From picky eaters to spice lovers, everyone will find something to enjoy in this creamy, cheesy, taco-flavored spaghetti. It’s the kind of dish that has people asking for seconds—and the recipe!
Ingredients Notes

The magic of this Crockpot Taco Spaghetti lies in its simple ingredients, each working together to create a bold and comforting dish. Here’s what you’ll need and some tips for choosing the best options:
Ground beef: The foundation of this dish. Use lean ground beef to keep things flavorful without too much grease. You can also swap it for ground turkey or chicken if preferred.
Taco seasoning: This is where the taco flavor shines. Use your favorite store-bought mix or make your own with chili powder, cumin, paprika, garlic powder, and oregano.
Spaghetti: Classic spaghetti works perfectly, but you can use any long pasta you have on hand. Break it into halves or thirds to fit easily into your crockpot.
Rotel tomatoes: These canned diced tomatoes with green chilies add a punch of flavor. If you prefer less heat, use plain diced tomatoes instead.
Cheddar cheese: Melted cheddar gives the dish its rich, gooey finish. For an extra cheesy kick, try mixing in some Monterey Jack or pepper jack.
Special Equipment: You’ll need a 6-quart crockpot for this recipe, plus a large pot for boiling the pasta separately.
How to Make Crockpot Taco Spaghetti

Making Crockpot Taco Spaghetti is a breeze! Just follow these simple steps for a dish that’s ready to impress.
Step 1: Brown the ground beef. Start by browning your ground beef in a skillet over medium-high heat. Season it with taco seasoning, then drain any excess grease.
Step 2: Layer the ingredients. In your crockpot, layer the cooked beef, Rotel tomatoes, a can of tomato sauce, and a splash of chicken broth. Stir everything together to combine.
Step 3: Cook low and slow. Set your crockpot to low and let the mixture simmer for 4-5 hours. The slow cooking allows the flavors to meld beautifully.
Step 4: Prepare the pasta. About 30 minutes before serving, boil the spaghetti until just al dente. Drain it well, then stir it into the crockpot mixture.
Step 5: Add the cheese. Sprinkle cheddar cheese generously over the top. Cover and let it melt for about 10 minutes, creating a creamy, cheesy layer of goodness.
Step 6: Serve and enjoy. Scoop generous portions into bowls, garnish with chopped cilantro or green onions if desired, and dig in!
Storage Options
This Crockpot Taco Spaghetti is just as delicious the next day, making it an excellent choice for leftovers.
Refrigeration: Store any leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to prevent the pasta from drying out.
Freezing: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Meal prep tip: Consider storing individual servings in separate containers for grab-and-go lunches or quick dinners during the week.
Variations and Substitutions
One of the best things about this recipe is how customizable it is. Here are some ideas to make it your own:
- Swap the protein: Ground turkey, chicken, or even crumbled tofu can replace ground beef for a lighter twist.
- Go gluten-free: Use your favorite gluten-free pasta instead of spaghetti. Just keep an eye on the cooking time.
- Turn up the heat: Add diced jalapeños or use spicy Rotel for an extra kick.
- Make it veggie-packed: Stir in black beans, corn, or sautéed bell peppers for added color and nutrition.
- Experiment with cheese: Try mixing cheddar with mozzarella or queso fresco for a unique flavor.
No matter how you customize it, this recipe is a delicious blank canvas ready for your culinary creativity.
PrintCrockpot Taco Spaghetti Recipe
Crockpot Taco Spaghetti is a flavorful and hearty dish combining taco-inspired spices and creamy spaghetti, all cooked to perfection in your slow cooker. A perfect weeknight dinner your family will love!
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 (10 oz) can Rotel tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 3 cups beef or chicken broth
- 8 oz spaghetti, broken in half
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, green onions, cilantro
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess grease.
- Add taco seasoning, Rotel, and tomato sauce to the beef. Stir to combine.
- Transfer the mixture to the crockpot. Add the broth and stir well.
- Set the crockpot to low and cook for 4–6 hours.
- In the last 30 minutes, stir in the spaghetti (broken in half). Cover and cook until pasta is tender.
- Sprinkle shredded cheese over the spaghetti, cover, and let melt for a few minutes.
- Serve hot with optional toppings like sour cream, green onions, or cilantro.
Notes
- For spicier spaghetti, use spicy taco seasoning or add diced jalapeños.
- Adjust liquid based on spaghetti type; thinner pasta may require less broth.
- Can be made vegetarian by using plant-based meat and vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 1020mg
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